Ingredients
1 cup lentils, rinsed
2 medium potatoes, peeled and diced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tsp thyme
Salt and pepper, to taste
Olive oil, for sautéing
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until onions are translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add lentils, potatoes, broth, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 25–30 minutes, until lentils and potatoes are tender.
Adjust seasoning as needed. Serve hot with bread or crackers.
Notes
Use a good-quality vegetable broth for richer flavor. Add cayenne or red pepper flakes for heat. Blend partially with an immersion blender for creaminess. Add spinach, kale, or bell peppers for extra veggies.
FAQ: Yes, this soup freezes well (up to 3 months). Prep time is about 10–15 minutes with 30 minutes cook time. To make in a slow cooker, combine all ingredients (after sautéing aromatics) and cook on low for 6–8 hours or high for 3–4 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg